Tomato Chutney

I love having different type of chutneys, podi’s or achars in my everyday meal. This recipe is from Aparna’s blog and is a quick and easy method. I loved eating this with hot rice and roti’s but the best was spreading it on a hot dosa ..totally yum.

Method

Chop1 kg tomatoes into small pieces, I just did it in a processor 🙂

In a pan, heat the oil. Add the 1 tsp mustard seeds and 1 tsp methi seeds, when they splutter, add a big pinch of hing.

Stir a couple of times and add 5-6 curry leaves and the tomatoes.

Mix well, add the turmeric and chilli powder and stir well.

Add salt and 2 tbsp Sugar. Add little more sugar if you feel your chutney is a little too tangy.

Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces.

Once cooled, transfer it to a airtight bottle .
I have kept the bottle in the fridge.